definition of bouillon
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- Full Definition of BOUILLON. : a clear seasoned soup made usually from lean beef; broadly: broth. See bouillon defined for English-language learners. See bouillon defined for kids.
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French Soups Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth. Traditionally, french soups are classified into two groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé.
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Bovril Bovril is the trademarked name of a thick, salty meat extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive, bulbous jar. Bovril is made in Burton upon Trent, Staffordshire; owned and distributed by Unilever UK. Bovril can be made into a drink by diluting with hot water, or less commonly, with milk. It can be used as a flavouring for soups, stews or porridge, or spread on bread, especially on toast in a similar fashion to Marmite and Vegemite.
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borage Definition of borage. : a hardy, annual, prickly, European herb (Borago officinalis of the family Boraginaceae, the borage family) with star-shaped blue flowers that is widely naturalized as a weed and has leaves used as remedies in herbal medicine and also as food especially in salads or cooked as a vegetable.
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Bouillabaisse The French and English form bouillabaisse comes from the Provencal Provençal occitan word, bolhabaissa a compound that consists of the two verbs (bolhir to) boil and (abaissar to reduce, heat.i., e). simmerhe name bouillabaisse comes from the method of the preparation — the ingredients are not added all at once. The broth is first boiled (bolh) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered (abaissa).
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BROTH soup - liquid food especially of meat or fish or vegetable stock often containing pieces of solid food. pot likker, pot liquor, liquor - the liquid in which vegetables or meat have be cooked. beef broth, beef stock - a stock made with beef. chicken broth, chicken stock - a stock made with chicken.
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BROTH Noun. 1. broth-liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; she made gravy with a base of beef stock. stock. soup-liquid food especially of meat or fish or vegetable stock often containing pieces of solid food.. broth-a thin soup of meat or fish or vegetable stock. soup-liquid food especially of meat or fish or vegetable stock often containing pieces of solid food.
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broth 1 a soup made by boiling meat, fish, vegetables, etc., in water. 2 another name for → stock → 19. (Old English broth; related to Old Norse broth, Old High German brod, German brodeln to boil; see brew) Scotch broth. n (Brit) a thick soup made from mutton or beef stock, vegetables, and pearl barley.
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- Bovril is the trademarked name of a thick, salty meat extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive, bulbous jar. Bovril is made in Burton upon Trent, Staffordshire; owned and distributed by Unilever UK.Bovril can be made into a drink by diluting with hot water, or less commonly, with milk. It can be used as a flavouring for soups, stews or porridge, or spread on bread, especially toast.ovril's instant beef stock was launched in 1966 and its King of Beef range of instant flavours for stews, casseroles and gravy in 1971. In 1971, Cavenham Foods acquired the Bovril Company but then sold most of its dairies and South American operations to finance further take-overs. The brand is now owned by Unilever.
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Whatâs a Bouillon Cube? A bouillon cube is dehydrated stock formed into a small cube or dried granules. When you want to use one, you just add boiling water. There are a range of different flavors available. I find the most useful ones are chicken, vegetable, beef and fish. You can get others including lamb, shrimp, duck and tomato.Do experiment with the different brands of bouillon cubes available in your local stores.here are a range of different flavors available. I find the most useful ones are chicken, vegetable, beef and fish. You can get others including lamb, shrimp, duck and tomato. Do experiment with the different brands of bouillon cubes available in your local stores.
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Court-bouillon Court bouillon loosely translates as 'briefly boiled liquid' (French court) or short broth because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added.
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Channelview, TX Profile: Facts, Map & Data The Channelview Census Designated Place is located within Houston Division of Harris County. Beneath the boundary map are tables with Channelview population, income and housing data, five-year growth projections and peer comparisons for key demographic data. The estimates are for July 1, 2016.
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Whatâs a Bouillon Cube? A bouillon cube is dehydrated stock formed into a small cube or dried granules. When you want to use one, you just add boiling water. There are a range of different flavors available. I find the most useful ones are chicken, vegetable, beef and fish. You can get others including lamb, shrimp, duck and tomato.tore bought stock/broth and bouillon cubes can be VERY salty. Many people cook rick with stock instead of water. You may want to cut back on the salt in your recipe if you are substituting the water for stock. Reviewers often say the best broth/stock on the market is the Swanson brand name, which comes in liquid form.
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What are boudin and cracklins? Search form. Boudin is a rice, meat and seasoning mixture that is stuffed into a sausage casing. So, Cajun sausage is a good description. Cracklins are fried pork rinds only much better than store bought. Hint: try them with our local Steen's syrup.
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Definitions &Translations Webster Dictionary(0.00 / 0 votes)Rate this definition: 1  Bouillon(noun) a nutritious liquid food made by boiling beef, or other meat, in water; a clear soup or broth. 2  Bouillon(noun) an excrescence on a horse's frush or frog.
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- Definition of pilon. plural. -s. Southwest. : a bonus given with a large purchase, a trade, or a cash payment : lagniappe.
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- Boudin is a combination of pork, rice, peppers, onions and a variety of Cajun spices, stuffed into a sausage casing and served up hot. In some cases, seafood or other ground... Boudin is a combination of pork, rice, peppers, onions and a variety of Cajun spices, stuffed into a sausage casing and served up hot.
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bouillabaisse bouillabaisse (countable and uncountable, plural bouillabaisses) A bouillabaisse, a type of French fish soup. (figuratively) A mixture. intellectual bouillabaisse. the radical bouillabaisse that is American politics.
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- du jour. Du jour is defined as of the day or offered on this day. If clam chowder is the soup served on Friday's at a restaurant, then clam chowder is an example of the soup de jour on Fridays. du jour.
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- : a clear liquid in which meat, chicken, fish, or vegetables have been cooked and which is eaten as soup or used to make sauces. beef bouillon. [+] more examples [-] hide examples [+] Example sentences [-] Hide examples. ◊ Do not confuse bouillon with bullion.
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Glossary of Cooking Terms A bouillon cube is a compressed cube of dehydrated beef, chicken, fish, or vegetable stock. Bouillon granules are small particles of the same substance, but they dissolve faster. Both can be reconstituted in hot liquid to substitute for stock or broth.
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Installing an Interior Door Once the jambs are out, fit the new door in with shims and a few finishing nails to complete the job. This project guide features instructions on how to remove the old door, position and install the new door and complete the installation with the door trim.
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- There are 36 grams in one tablespoon of chicken bouillon cubes. One tablespoon is equal to 3 chicken bouillon cubes.
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broth The definition of broth is a clear and thin soup made from parts of meat and/or vegetables boiled in water. An example of broth is chicken stock. a clear, thin soup made by boiling meat, or sometimes cereals or vegetables, in water.
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- Each bouillon cube will make one cup of broth. So to make one cup  of broth, you'll only need one cube. If your recipe calls for more  than one cup of broth, just add a cube … for each cup it calls for.  Make sure you avoid adding extra salt to the recipe until you've  tasted it, as bouillon cubes are often on the salty side due to the  concentration of the flavor. 4 people found this useful. Lauren Martin.
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What is a stock, broth, bouillon, fond, and fume? Broth – water simmered with meat or bone-in meat and/or vegetables. “It is typically lighter bodies and served on its own.”. Bouillon – sometimes used interchangeably with broth. Refers to a grocery store product that can be reconstituted into a broth substitute.